The dehydrated kale turned out great: nice and crispy.

I wasn’t sure how long to blanch it. The directions for most of the vegetables in my dehydrator book say to blanch for a couple minutes or “until the color changes.” So I thought that’s what I’d do. But the color turned to dark green as soon as I dropped the snipped leaves into the boiling water. So I left them for a couple minutes then took them out. The kale wasn’t cooked, but that’s OK because it will cook when I use it

The blanched kale was a soggy green mass—like cooked spinach. I wasn’t about to try pulling out individual pieces, so I just spread globs of kale around on the mesh screens for my dehydrator. And it dried very well.

It’ll go well in soups and stews.